Salamanca Special Pinta Beans

The Pinta bean is a dry legume of national origin, cultivated in the area of La Bañeza (León). It is widely used in the typical stews of central and northern Spain. In many parts of our country these beans are also called fréjoles or frejoles pintos.

The pinto bean is pinkish in colour with streaks and small maroon spots. The pinto bean is quite large and round in shape.

Once cooked, the ‘pinta de León’ bean has fairly good bean integrity, its skin is smooth and soft and its albumen is very buttery. The ‘pinta de La Bañeza’ bean stands out from other varieties of bean because of its high iron content.
Pinta beans give a dark broth and a strong flavour when cooked.